Tari Waali Murghi (Chicken in Tomato "Gravy")

I made a batch of tomato sauce for another curry last week. there was a bunch of sauce left over though, so I selected this curry to use up the extra sauce. The rich tomato "gravy" in which you cook the chicken is delicious. And, since the chicken has been skinned and trimmed of excess fat before cooking, it's relatively healthy and low-fat too!

Tari Waali Murghi

Slightly adapted from 660 Curries by Raghavan Iyer

Ingredients

• 1/4 c. ginger paste
• 2 Tbsp. garlic paste
• 1 (1.5kg) chicken, skin removed, cut into 8 pieces
• 1-2 Tbsp. canola oil or schmaltz
• 1 3/4 c. tomato sauce
• 1/3 c. fried onions
• 1 Tbsp. coriander seeds, ground
• 1 tsp. cumin seeds, ground
• 2 tsp. sweet paprika
• 1 tsp. coarse sea salt
• 1/2 tsp. ground turmeric
• 1/2 tsp. ground cayenne
• 2 Tbsp. chopped fresh cilantro

Directions

1. Combine the ginger and garlic pastes and slather them all over the chicken pieces.
2. Heat the oil over medium-high heat.
3. Add the chicken pieces meat-side-dwon and sear for ~3 minutes on each side.
4. Remove chicken from pan and set aside.
5. Add the tomato sauce to the pan.
6. Stir in the fried onion, coriander, paprika, salt, cumin, tumeric, and cayenne.
7. Reduce heat to medium-low and simmer, covered, stirring occasionally, for ~20 minutes.
8. Return the chicken pieces to the pan and turn to coat them with the sauce.
9. Cook, covered, turning occasionally, until the meat is fully cooked (20-25 minutes).
10. Sprinkle with cilantro and serve.